Children with egg allergies must avoid egg in all forms. In a typical recipe for baked goods, egg plays one of two roles: either as a binder (to hold the recipe together) or as a leavening agent (to help it rise).

Egg as a binder. One egg is often equal to: 

• 1/2 medium banana, mashed
• 1/4 cup apple sauce
• 1 tablespoon ground flax seed mixed with 3 tablespoons warm water, let stand for 1 minute before using
• Commercial egg substitutes are also available.

Egg as a leavening agent. One egg is equal to: ​

• 1 1/2 tablespoons vegetable oil (like canola) + 1 1/2 tablespoons water + 1 teaspoon baking powder

NOTE: Commercial egg substitutes - general rule of thumb, if recipe calls for 3 or more eggs, the egg substitute doesn't work.